Put bay leaves, organic hay, water and cloves in a saucepan and make a good thirty minutes (hay stock). Then strain the hay stock through a sieve.
Melt butter, sauté chopped onion and sprinkle with rice flour. Extinguish with a little white wine and fill up with the strained hay stock. Simmer all together for about thirty minutes at low temperature.
Season to taste with salt and freshly ground pepper and finish with cream.
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